Best Holiday Brie Recipes

HOLIDAY BRIE EN CROUTE

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
• Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

CRANBERRY-BRIE HOLIDAY BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place unwrapped Brie on parchment paper.
• Bake until Brie is soft but not melted, 10 to 12 minutes. Cut into slices and place on top of Original Pretzel Crisps®. Finish with cranberry sauce for a festive holiday app.

HOLIDAY FONDUE RECIPES FROM THE MELTING POT: BACON & BRIE CHEESE, FLAMING TURTLE CHOCOLATE AND BANANAS FOSTER RECIPE - (4.6/5)

Steps:

• BACON & BRIE CHEESE FONDUE Mix the shredded Emmenthaler and Gruyere Cheese and toss it with cornstarch to aid in thickening and improve the viscosity of the fondue. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. When steam is visible, reduce the heat to medium. Add the white wine to bowl, and then add the Brie cheese. Using a fork, stir for approximately 30 seconds, slightly breaking up the Brie cheese in the base. Add the bacon and continue to stir the contents of the bowl. Add 1/3 of the shredded cheese blend and stir using the fork until fully incorporated into liquid. Then add another 1/3 and continue stirring until melted. Last, add the rest of the cheese and stir using a circular whipping motion until smooth. Squeeze the lemon juice into the melted fondue and then add fresh ground black pepper. Fold these two ingredients into the cheese fondue 4-5 times. Top the fondue with the fresh chopped scallions. Use dippers such as bread cubes, vegetables, cubed sausage, and cornichons. FLAMING TURTLE CHOCOLATE FONDUE Heat melted chocolate in desired fondue pot. Pour the caramel syrup in a pool at the center of the warm chocolate. Add the rum to the pot and light with a long fireplace lighter. As the rum burns away, carefully stir the mixture together. Garnish with chopped pecans. Use dippers such as fresh fruits and berries, pound cake, brownies, cheesecake, etc. The possibilities are endless so be creative, have fun and enjoy! BANANAS FOSTER FONDUE Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly; or place the chocolate in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Place the banana slices in the bottom of a warm fondue pot. Pour the chocolate over the bananas. Add the caramel and stir gently. Add the liqueur and rum and stir gently to combine. Keep fondue warm over low heat.

CRANBERRY AND BRIE FILO BITES FOR A HOLIDAY SNACK BOARD

Steps:

• Preheat the oven to 350° F.
• Cut the brie cheese into small ½" pieces. You can do not have to remove the rind.
• Place one piece of brie in each of the filo shells.
• Place the filo shells on a small mini muffin tray.
• Bake for 7-8 minutes, until the brie melts. Top the brie with a dollop of the cranberry sauce and a sprinkle of copped pistachios.
• Serve warm or at room temperature.
• For the cranberry relish
• Heat the oil in a 2 quart pan over medium heat and add the chopped shallots and ginger. Stir occasionally until the shallots are translucent. Stir in the cinnamon and cook, stirring often, until fragrant (about one minute).
• Mix in the chopped oranges, figs, sugar, vinegar, mustard, and water and bring to a simmer. Stir until the sugar has dissolved.
• Add the cranberries and increase the heat to medium-high. Bring the mixture to a boil and cook, stirring occasionally, until the cranberries begin to burst and the liquid is reduced, about 12-15 minutes.
• Set aside to cool. Cover and refrigerate for a week.

HOLIDAY BRIE EN CROUTE

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

CRANBERRY-ROSEMARY HOLIDAY BRIE

Steps:

• Preheat oven to 300 degrees. To make marmalade: Combine all ingredients except cheese in pot, cook over medium heat until berries pop. To prepare cheese: Use a sharp knife and cut a circle in the top of the rind, being careful to leave a 1/2-inch border of rind. Remove the center of the cheese casing carefully. Spread the cranberry mixture over the top and place the cheese in a baking dish. Bake until soft, about 15-20 minutes. Cool slightly and serve with apple and pear slices and/or crackers.

ELEGANT HOLIDAY DINNER MENU: APPETIZER: CHERRY PECAN BRIE RECIPE - (5/5)

Steps:

• Stir together the cherry preserves, vinegar, s and p in a small bowl. Drizzle over warm Brie round (top removed). Top with chopped toasted pecans. Serve with crackers.

HOLIDAY BRIE EN CROUTE FROM PEPPERIDGE FARM

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Mix the egg and water in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry circle to within 1-inch of the edge. Sprinkle the cranberries and almonds over the preserves. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2-inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam-side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden. Let stand for 1 hour. Serve with the crackers.

HOLIDAY BRIE

Steps:

• Combine everything except the brie in a heavy saucepan. Bring to a boil over medium high heat. Cover, reduce heat and simmer 30 mins, stirring frequently.
• Uncover and cook 5 more minutes, or till slightly thickened. Cool to room temperature.
• Cut a circle in the top rind of the brie, leaving a 1/4" border. Carefully remove center circle of rind from cheese, leaving border intact.
• Place the brie in a pretty pie plate or on a small ovenproof platter.
• Spread cranberry mixture over top. Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.
• Serve immediately with french bread, crackers, or slices of apple or pear.

CRANBERRY HOLIDAY BRIE

Steps:

• Allow the pastry sheet to thaw in the package about 30 minutes, until pliable. Preheat the oven to 400 degrees. In a small bowl, beat the egg with 1 t. water to make egg wash. Set aside. Lightly flour a large wooden cutting board and roll out the pastry dough into a 14 inch square. Cut off the corners to make a circle. Save the extra dough to cut into decorative shapes for a garnish. Spread apricot preserves on the pastry, leaving a 2 inch margin around all edges. Pour the orange juice into a small glass dish and add the cranberries, allowing them to absorb the flavor of the orange juice for about 5 minutes, until the cranberries are soft. Drain the cranberries. Arrange them evenly on top of the apricot preserves. Arrange the almonds evenly on the cranberries. Place the brie on top of the almonds. Brush the edges of the puff pastry with the egg wash. Completley seal the Brie in the puff pastry. Seal the edges by brushing the egg wash on one edge, as if you are gluing edges together. Spray a baking sheet with vegetable oil cooking spray. Place the Brie seem side down on the sheet. Decorate the top with cutouts from scraps of dough. Bake for 20 minutes. Allow to sit for at least 30 minutes before serving; the cheese with be runny if cut too early. Serve with crackers.

HOLIDAY BRIE IN CROUTE

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

HOLIDAY BRIE RECIPE

Steps:

• 1. Beat egg and water in small bowl. Roll pastry sheet on lightly floured surface (14" square). Spread cranberry sauce over cheese (large round cheese or small round use judgment of how much you spread,) then sprinkle toasted almonds and place cheese and trim excess and use pieces for decoration on pastry, brush pastry with egg/water mixture. Bake at 400 degrees for 20 minutes and let cool for 30 minutes.
• 2. You can use apricot jam with dried cranberries or other spreads etc.

HOLIDAY BRIE AN CROUTE

Steps:

• Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. Flavor Variation: For Brie en Croute Provençal, omit the preserves, cranberries and almonds. Stir 1/4 cup diced jarred sun-dried tomatoes, 2 tablespoons olive tapenade and 2 tablespoons toasted pine nuts in a small bowl. Spoon the mixture in the center of the pastry sheet. Top with the cheese and proceed as directed above.

HOLIDAY BAKED BRIE

Steps:

• Preheat oven to 375 F. (190 C). Line a baking sheet with parchment paper or greased foil. Slice brie horizontally through the middle and sprinkle 1/4 cup pistachios over bottom half. Replace top half, pressing lightly to seal edges. Set aside. Cranberry Sauce: In a medium saucepan, over medium heat, combine cranberries, brown sugar, orange juice and liqueur. Slowly bring to a boil, stirring. Reduce heat and simmer, stirring occasionally, for 5 minutes or until mixture thickens and cranberries soften. Remove from heat and stir in 1/2 tsp. orange zest. Place brie in center of prepared baking sheet (or pretty oven proof serving dish) and spoon cranberry sauce over top. Bake for 10 to 12 minutes or until cheese is softened. Sprinkle with the remaining pistachios and orange zest. Tip: Double the cranberry sauce and store it in an airtight container in the fridge for up to 2 weeks. It's terrific on turkey, brie and cranberry panini or with your holiday turkey dinner.

HOLIDAY BRIE EN CROUTE

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.
• Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
• Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.